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Caribbean recipes from Busspepper food
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It's no secret that the biggest part of any culture is food, a catalyst for socialising, family bonding entertaining friends and welcoming others to your environment. To invite someone to your bome from a meal is seen globally as a warm welcome and even better if your food is absolutely delicious, we're here to help! Here you will find recipes from around the islands along with demo videos, courtesy of Good Food and Gary Rhodes across the Caribbean. In keeping with our theme of all things tasteful, presenting these culinary works of art, we bring you one of the UK’s top celeb chefs teamed up with the best the Caribbean has to offer (including our resident chef Hasan De Four). |
Spiced cocoa-rubbed fish
Ingredients
Ingredients
4 x 165g Tilapia, kingfish or halibut fillets
For the spice rub
40g light brown muscovado sugar
1 tsp Cocoa powder, sieved
1 tsp ground cayenne pepper
1 tsp ground Turmeric
½ tsp onion powder
¾ tsp garlic powder
pinch, ground Cinnamon
large pinch ground Nutmeg,
¼ tsp ground black pepper
1 tbsp vegetable oil
1 tsp Butter
squeeze fresh lime juice
 Cook: 10 min |
Method Printable Version
1. Pat the fish fillets or steaks dry with kitchen paper and set aside.
2. Combine the sugar with the sieved cocoa powder and stir in the cayenne powder, turmeric, onion powder, garlic granules, cinnamon and nutmeg. Season with sea salt flakes and black pepper.
3. Coat the fish fillets with the spice mix, gently rubbing the spices in to the fish. Dust off any excess.
4. Heat the oil in a large frying pan set over a moderate heat and fry the fish for 2 minutes before turning. Flip the fillets over – by now the sugar will have caramelised and the fish taken on a dark sheen.
5. Add 3-4 tablespoons of water to the pan, cover with a lid and gently simmer the fish for 2-3 minutes to finish cooking. The fish will flake easily when ready. Add the butter to the pan and sharpen with a squeeze of lime. This dish works really well with the tart tang of tamarind chutney.
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